- Apr 15, 2011
- 25
- 10
I just purchased a few different packs of the High Mountain jerky cures. I was woundering do i just need to sprinkle the cure onto the meat and keep in fridge for 24 hours , or can I also use a wet marinade and put the cure in there? Also for best quality which cut of meat should I select? i was told inner round is good , is that so? Thanks!